1. Place chicken, honey, olive oil, lime juice, chopped garlic, chopped cilantro, chili powder and ground cumin into a gallon zip-top bag. Seal bag and massage until well mixed. Refrigerate at least 1 hour, the longer the better, up to overnight.

2. Preheat grill to medium-high heat. Sprinkle both sides of chicken evenly with sea salt and black pepper. Grill approximately 8 to 10 minutes per side until nicely crusted and the internal temperature of the thickest part of the chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Cool 5 minutes, slice chicken into 1/8-inch thin slices, and set aside lightly covered.

3. Place quinoa, water, olive oil, chili powder and ground cumin in a pot and bring to a boil, reduce to low simmer and cover. Simmer 15 minutes, then remove from heat and let sit covered for 5 minutes. Fluff with a fork and season with sea salt to taste.

4. In a mixing bowl, stir black beans, corn, tomatoes, onions, cilantro and lime juice together and season with salt and pepper to taste.

5. Place eight butter lettuce leaf cups on a platter, and put a heaping tablespoon of quinoa in each cup. Divide the sliced chicken evenly among the lettuce cups. Top each cup with black bean salsa, an avocado slice and crumbled cotija cheese.